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Saturday brisket experiment

achtungpvachtungpv Posts: 39
edited 10:10AM in EggHead Forum
By far, the best brisket in central Texas is found at Franklin BBQ in Austin. That pretty much puts it in the running for best brisket in the world.

One of his secrets is wrapping the brisket in butcher paper instead of foil and finishing the smoke. The paper doesn't burn but it allows steam to escape while keeping the the brisket extremely juicy and the bark crusty.

Just put a 7 lbs. flat on at 225 and will be wrapping it up in butcher paper after 4 hours or so.

Either this will turn out to be the best or worst idea ever. There won't be any middle ground on this one.


  • Good luck. Let us kown how it turns out. Did you take any pics?
    Everyday is Saturday and tomorrow is always Sunday.
  • MaineggMainegg Posts: 7,787
    interesting! let us know how you make out :)
  • NibbleMeThisNibbleMeThis Posts: 2,293
    That is one I haven't heard and definitely look forward to hearing the results.
    Knoxville, TN
    Nibble Me This
  • achtungpvachtungpv Posts: 39
    I'll take pics starting when I take it off to wrap it up in butcher paper. I'm so glad my wife and daughter are out of town. If this doesn't turn out, they'll never find out about it. :laugh:
  • transversaltransversal Posts: 719
    That's about exactly when I'd try it!! ;)
  • jaydub58jaydub58 Posts: 2,128
    Pleeeeeeeeze post pics and results.
    John in the Willamette Valley of Oregon
  • achtungpvachtungpv Posts: 39
    Just wrapped in paper and put it back on the egg...9 hours in @ 170 degrees internal. I'll pull it at 195.
  • Austin SmokerAustin Smoker Posts: 1,467
    Definitely interested in the results too.....maybe I caught Franklin on a bad day, but his brisket didn't do it for me (or any of the other first timers at the table). Hope yours turns out the way you like it!
  • thirdeyethirdeye Posts: 7,428

    Serving on butcher paper is old skool... Heheheee. Holding in butcher paper is common in some hill country joints too, and other places with larger pits, especially for brisket. But for holding, make sure you have the un-coated white, or the brown (also called peach, which is usually not coated). Don't get "freezer paper" confused with "butcher paper" when it comes to holding in the pit. The shiny side of freezer paper is plastic coated. Not good with heat.
    Happy Trails

    Barbecue is not rocket surgery
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